Amazing taste of future dining in Shropshire

Yet both are making what appears to be an unusual move. They are scrapping their menus so that customers can no longer choose what they eat.

Paradoxically, the move will actually give customers more choice than ever before. Because both men will be able to buy better ingredients and serve up the finest quality dinners.

• For more information on events and attractions in the region click here

Mr Bosi is excited to be scrapping the a la carte menu at his restaurant, Hibiscus, in London's Mayfair. He made his name in Ludlow, when the town had three Michelin-starred restaurants.

His restaurant is one of the best in the world and he has won countless awards for his breathtaking cuisine.

Mr Bosi, whose brother Cedric still lives in Ludlow and owns The Charlton Arms, says: "It is a very exciting time.

"Instead of having an a la carte menu that has lots of choice, we will instead have two menus. There will be Hibiscus Classics and there will be a Surprise Menu.

"The menu will mean we can be more focused and raise standards even further. So if I want to buy expensive truffles or caviar or langoustine, I will be able to because I know I will be able to use them."

Mr Bosi adds that his restaurant will be closed on Sundays and Mondays as well as Tuesday and Wednesday mornings, so that staff have a better work-life balance. "Creating a successful restaurant is all about having a dedicated team.

"So giving people better hours and making sure they are fresh and creative is important. We are very pleased with the changes we are making. It might mean we will lose a little money, but I have no objection to that. The imperative is for standards to be as high as they can possibly be."

Mr Bosi is not the only chef taking the bold step of removing his a la carte menu.

Stephane Borie, who runs Checkers, at Montgomery, is now the only Michelin-starred chef cooking in Shropshire and Mid Wales. His restaurant has been closed in January as part of a major refurbishment.

When it re-opens it will have a market menu which focuses on the best seasonal flavours of the day.

Mr Borie also believes the move will help to cut food waste and will give his diners a better experience than ever before.

"It is difficult to evaluate, but we're hoping to halve our food waste; with a la carte we never wanted to run out of anything, so we'd cook a little a bit of everything. This way we're choosing for people what they're going to have, so we control the waste.

"We will have a slightly new format. We're open offering two tasting menus Tuesday to Friday evenings and one tasting menu on a Saturday evening – we will be open for dinner Tuesday to Saturday evenings."

The move has not surprised influential foodie Rachel Burr, who edits the Michelin guide.

She says a la carte dining has been in decline in recent years because diners prefer to splash out on tasting menus that give them a once-in-a-lifetime experience.

She says: "A lot of the chefs prefer to work in that way (only offering tasting menus), but we'd hope they'd change that menu on a regular basis. People do want a little bit of choice at the top level."

The move is destined to be a success. Bosi's innovative, technological approach to food has enabled him to create some of the most eye-catching fine dining dishes of the 21st century.

He won his first Michelin star in Ludlow, at Overton Grange, having originally moved there as sous chef and been promoted to head chef. Then he moved to Hibiscus in 2000 and within a year regained his Michelin star. He won a second star soon after and decided to move to London so that he could challenge himself further.

Borie grew up in Agen in south-west France. His kitchen apprenticeship began in Bordeaux before moving to London in the late 1990s.

He spent seven years with Michel Roux at The Waterside Inn in Bray.

Stephane went on to Le Manoir Aux Quat'Saisons and Daylesford House as private chef to Sir Anthony Bamford, before opening The Herbert Arms at Chirbury in 2008. In 2011 he and his team moved to Montgomery. The Checkers was awarded a Michelin star seven months later.

Mr Bosi adds: "I think that tasting menus are very much the future. Our chefs will be able to prepare dishes that are more precise. They will be able to work to a higher level."

Taking choice off the menu to give customers more choice might seem perplexing to some – but in the world of fine dining it makes perfect sense.